Difference between revisions of "Thagu-Pyin"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Burmese Recipes" to "Category:Burmese cuisine") |
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[[Category:Burmese Desserts]] | [[Category:Burmese Desserts]] | ||
| − | [[Category:Burmese | + | [[Category:Burmese cuisine]] |
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
[[Category:Palm sugar Recipes]] | [[Category:Palm sugar Recipes]] | ||
[[Category:Sago starch Recipes]] | [[Category:Sago starch Recipes]] | ||
Revision as of 18:37, 19 April 2012
Description
Thagu-Pyin (palm sugar sago) is a light and delicious dessert to end a good Burmese meal.
Ingredients
- 1 3/4 cups plus 1 cup hot water
- 1/2 teaspoon butter
- 1 cup dry sago or tapioca
- 1 1/2 pounds grated coconut
- 2 cups solid palm sugar or 1 1/2 cups maple syrup
- pinch of salt
Directions
Wash sago. Bring 1 3/4 cups water to a boil, add the sago and stir. Dissolve palm sugar in 1 cup hot water. When sago becomes transparent, add in the dissolved palm sugar by straining it (or add the maple syrup). Continue stirring the mixture until sago is cooked. Pour the mixture into a 1-inch high tray (or any shallow tray where you can spread the mixture) and let it cool and set. Add a pinch of salt to the grated coconut and mix. Take out a spoonful of the set sago and roll in grated coconut until it is well covered. Repeat for the remaining sago.
